I love to take an old family recipe and make it healthier! These muffins turned out much better than I remember from years ago. They are very moist and had a wonderful flavor. I used to add in chocolate chips but decided to try them without. I didn’t even miss the chocolate flavor although adding carob chips would be a healthier alternative.

Zucchini Muffins








2 eggs, beaten
3/4 c. organic whole cane sugar (Turbinado)
2 tsp. organic vanilla
3 c. grated fresh zucchini
1/3 c. organic butter, melted
1/3 c. coconut oil, melted
1 1/2 cups whole grain or spelt flour
2 tsp. baking soda
1/2 tsp. sea salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. plain Greek Yogurt
1/8 c. raw organic honey
1/2 c. unsweetened applesauce
1/2 c. walnuts, chopped (optional)


In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and add melted butter and coconut oil.

In a separate bowl, mix together the all dry ingredients until blended well.

Stir these dry ingredients into the zucchini mixture and stir in remaining ingredients.

Spoon mixture into muffin pan and bake at 350° for 25 to 30 minutes.

Test with a long toothpick or fork to make sure the center of the muffins are done.

Let cool.